Caramelized Fennel and Citrus
Fennel, one of my favorite local ingredients, is tender, sweet and savory when cooked. It transforms from its raw, licorice-like flavor into something more mellow, with a very subtle anise hint. Alone, the caramelized fennel is a fantastic side dish for roasted meats, a flavorful base for pasta sauces or a unique topping for pizzas and bruschetta.
Ingredients
- 2 oranges
- 1 fennel bulb
- 3 tablespoons extra virgin olive oil, divided
- 2 teaspoons ground coriander, divided
- 2 tablespoon sugar
- ½ red onion, peeled, cut into ¼-inch slices
- 1 teaspoon sea salt
- ¼ teaspoon freshly ground pepper
- ¼ cup ouzo licorice aperitif (optional)
- 2 tablespoons toasted walnuts for garnish
Instructions
- upreme the oranges—which means cut off peel and pith and slice segments from the membrane—or simply cut into ½-inch slices. To prepare the fennel: Trim the bulb, then slice into ½-inch slices.
- In medium saucepan, heat 1 tablespoon of olive oil on medium heat. Add coriander and sugar. When sugar has melted and starting to caramelize, add the orange slices in a single layer. Cook for 1 to 2 minutes on each side and remove from the pan. Set orange slices aside to cool.
- Pour hot water on the pan to rinse off the sugar, discard, then wipe clean and return the pan to the stove on medium heat.
- Add about 2 tablespoons of olive oil to cover the bottom of the pan, then add the fennel and red onion slices; generously sprinkle with the remaining ground coriander, then season with salt and pepper. Sear the fennel and onion for 5 minutes to caramelize, then pour in the ouzo if using, swirl in the pan and cook for 2 minutes more.
To serve:
- Arrange the components on a serving plate, layering the orange slices on top of the fennel and onions. Sprinkle with a good drizzle of olive oil, and garnish with the toasted walnuts.
Notes
CHEF’S NOTE: Try toasting whole coriander seeds in a small dry skillet for a few minutes until you get the toasty aroma, remove them from the pan to cool slightly then freshly grind with a grinder or mortar and pestle. The aroma is beyond intoxicating.
